Description
This cornbread is quick, easy, and delicious, perfect for any meal!
Ingredients
Scale
- 1/2 cup unsalted butter (or olive oil or coconut oil)
- 1 cup medium grind cornmeal (or fine grind)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 1 tablespoon honey (or maple syrup, can add up to 3 tablespoons for a sweeter version)
- 2 eggs (see notes for vegan)
- 1 1/4 cup buttermilk (or substitute yogurt, milk kefir, or milk – see notes)
Instructions
- Preheat oven to 400F.
- Place a 9-10″ cast iron skillet in the oven. (If you don’t have a cast-iron skillet a round cake pan will do or an 8×8 baking dish)
- Whisk together cornmeal, flour, baking powder, baking soda, and salt.
- After at least 8 minutes, remove the skillet from the oven and put the butter in the hot skillet, stir around until it melts. Pour melted butter into a medium bowl, leaving the skillet buttered and warm. This makes a nice crust on your cornbread.
- Along with the melted butter, whisk in honey, buttermilk, and eggs. Fully mix.
- Pour the flour mixture into the wet ingredients and gently mix until just combined.
- Pour into the buttered skillet, spreading out evenly.
- Bake at 400 for 20-25 minutes. The cornbread is done when the edges begin to pull away from the side of the pan and the center is slightly puffed up.
Notes
- Vegan option: substitute the eggs with flax eggs or applesauce.
- Buttermilk can be substituted with a mixture of milk and vinegar or lemon juice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg